Tomato and cream cheese terrine
Tomatoes marinated in olive oil and lime, then arranged in alternating layers with cream cheese: one layer with herbs and the other with walnuts.
171 K 3.5/5 (6 reviews)
6 hours 15 min.
Easy
6 people
12 IngredientsLast modified on: October 30th 2011
For 6 people, you will need:
4 
5 tablespoons 
1 
1 1⁄3 cup cream cheese
1 
¼ cup walnut kernels
Times for this recipe
Preparation: 1 hour 15 min.
Resting: 5 hours
All in all: 6 hours 15 min.
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Step by step recipe
Stage 1 - 40 min.
Stage 2 - 5 min.
Stage 3 - 1 hour
Tip the tomato sticks into the marinade, cover with stretch film and refrigerate for 1 hour.
Stage 4 - 5 min.
Meanwhile, prepare the cream cheese with herbs: mix half the 1 1⁄3 cup cream cheese with 1 shallot chopped very finely, the chives and parsley, very little salt (depending on your cheese) and pepper. Check seasoning and set aside.
Stage 5 - 5 min.
Next prepare the cream cheese with walnuts: mix what is left of the 1 1⁄3 cup cream cheese with ¼ cup walnut kernels roughly chopped, a little salt and plenty of pepper. Check seasoning and set aside.
Stage 6 - 2 min.
After marinating for an hour, tip the tomatoes into a sieve and drain thoroughly.
Stage 7 - 3 min.
Line the bottom of a small terrine dish with stretch film to make turning out easier.
Stage 8 - 3 min.
Arrange a first layer of tomatoes in the bottom of the dish.
Stage 9 - 3 min.
Cover with a layer of cheese with herbs.
Stage 10 - 3 min.
Add a second layer of tomatoes.
Stage 11 - 3 min.
Finish with a layer of cheese with walnuts.
Cover with stretch film and refrigerate for at least 4 hours or overnight if possible.
Cover with stretch film and refrigerate for at least 4 hours or overnight if possible.
Stage 12 - 4 hours
Turn out onto a serving plate and slice to serve to your guests.
You can serve it as it is or with mayonnaise.
You can serve it as it is or with mayonnaise.
Remarks
Suitable cheeses include St-Moret and Gervais ("petit suisse" kind), or fresh goat's cheese. Whichever you choose, go easy on the salt, as these chesses are already salted.
To bring out the flavour of the nuts, you can dry roast them. Do this by putting them in the oven at 150°C (300°F) for 5 minutes. Leave them to cool completely before adding to the cheese.
To bring out the flavour of the nuts, you can dry roast them. Do this by putting them in the oven at 150°C (300°F) for 5 minutes. Leave them to cool completely before adding to the cheese.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 50 RDI=4 % | 110 RDI=20 % | 1,410 RDI=70 % | 5,910 RDI: 70 % |
| Per 100 g | 6 RDI=3 % | 4 RDI=0 % | 10 RDI=2 % | 150 RDI=7 % | 620 RDI: 7 % |
| Per person | 10 RDI=4 % | 7 RDI=1 % | 20 RDI=3 % | 240 RDI=10 % | 990 RDI: 10 % |
How much will it cost?
- For 6 people : 7.80 €
- Per person : 1.30 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cream cheese
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Walnut kernels
Like these other recipes: Endive and walnut salad, Baked Camembert with Walnuts, Raw beetroot mousse with walnuts, Oaty walnut cake , Apple Strudel, ... See them all 20
Olive oil
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Tomato
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